Warm Maple Butter, Apple & Rum Raisin Pinsa
Recipe Overview
As autumn arrives, comforting, warm flavours take centre stage. Butter is the classic way to add indulgence to everyday favourites and this maple butter, apple and rum‑raisin recipe adds a tasty twist on a familiar favourite.
Made with Grade A Canadian maple syrup, Welsh butter and sea salt, Moose Maple Butter brings a smooth, creamy sweetness. For the recipe, we’ve transformed it into a warming dessert inspired by the nostalgic rum‑and‑raisin combination.
Virtue’s Pinsa Romana base adds crispness, carrying melted maple butter, apple and roasted pecans beautifully. Once baked, the pinsa is topped with rum‑soaked raisins and a drizzle of salted caramel, resulting in a rich, autumn‑ready dessert.
Ingredients
- 1 x 2 pack of 130g Virtue Retail Mini Pinsa Romana Bases
- 6 dessert spoons Moose Maple Butter. Add 3 spoons per base
- ½ Pink Lady apple, thinly sliced
- 1 tbsp spiced rum
- 1 handful raisins
- 2 tsp roasted pecans, roughly broken up
- Salted caramel sauce, to finish
Preparation
Prepare the rum-soaked raisins first. Place the raisins and spiced rum into a bowl. Microwave in 1 minute bursts for approximately 3 minutes, stirring between each burst.
Remove from the microwave and leave the raisins to cool and soak up the rum.
Method
1. Preheat the oven to 300°C.
2. Place the two Mini Pinsa Romana bases onto your work surface or a suitable baking tray.
3. Spread approximately 3 dessert spoons of Moose Maple Butter evenly over each base, taking it right to the edges so every bite is coated.
4. Arrange the sliced Pink Lady apple over the maple butter, followed by the roughly broken roasted pecans.
5. Transfer the pinsa bases to the preheated oven and bake for approximately 3–4 minutes, or until the maple butter has melted, the apples have softened and the pecans are toasted.
6. Remove from the oven and generously scatter over the rum-soaked raisins. Add as much or as little as you like.
7. Finish with a drizzle of salted caramel sauce.
For a restaurant or hospitality setting, slice the pinsa and serve warm with a generous spoonful of crème fraîche, cream, vanilla ice cream or custard.
